Deborah’s Mother’s Brisket of Beef

1 brisket – 3-5 lbs. preferably the 2nd cut (also called the point cut)

½ cup strong coffee

1-2 onions, chopped

1 cup orange juice

Red potatoes (optional)

Soy sauce or wine

Carrots (optional)

Salt and pepper to taste

Directions: 

   Dredge brisket in flour and salt & pepper both sides.  Place brisket in a heavy pan of very HOT oil and sear both sides until completed browned.  Reduce heat to low and add onion (and other vegetables, if desired) and then add coffee/orange juice mixture (can double the sauce amount depending on size of brisket). 

  Cover and simmer until tender (about 2-3 hours).  Be careful not to let the juices cook away.

   Note:  You can thicken the drippings to make a delicious gravy.  It is also really good with a mild horseradish sauce.  I use 1 heaping Tbsp of horseradish in about ½ to ¾ cup plain yogurt or sour cream.

Rotkohl (Red Cabbage)

2 tart red apples, sliced

¼ c red wine vinegar

3 Tbsp butter

¼ c brown sugar

1 med. red cabbage, shredded

½ tsp salt

¼ c water

¼ tsp pepper

Directions: 

   Cook and stir the apples in butter in a large pan over medium heat for 5 minutes.  Stir in remaining ingredients.  Heat to boiling, then reduce heat.  Cover and simmer until tender, about 35-40 minutes.